The Best Collard Greens you will ever Make
Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir as well. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.
The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries and Raštan in Montenegro. The name collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”). It is also said that collard is a pidginized version of colored.
Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Collards have higher nutritional value when cooked than when raw due to the tough cell structure; they can be blended into a juice, usually in combination with sweet fruit juices to improve the flavor. Collards are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes.
- 4 cups chicken broth
- 2 lb collard greens
- 1 tsp red pepper flakes
- 1 tsp celery seeds
- 1 tbsp chopped garlic
- 1 tbsp chicken base if you don’t have that 1 bouillon cube of Knorr
- 8 strips of bacon
- 1 chopped onion
- 1 tbsp sugar
- If you don’t buy the collard greens in a bag, which are already cleaned. Then you need to clean the collards
- Cut up the onion and garlic.
- Put in a large pot the chicken broth about 4 cups.
- Add the cut up bacon, onion, garlic, red pepper flakes, celery seeds, and chicken base or bouillon cube.
- Add the collards and the sugar, cook till done.
- You can tell when the collards are done by the color of the vegetables (see pic) this took about 1 hour. Some take hours just taste them as long they are not tough. If you like you can mix the greens up like adding turnip greens and or kale.
Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *